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Quick Tangy Garlic Herb Refrigerator Dill Pickles

quick tangy garlic herb refrigerator dill pickles - featured image
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A fast and easy homemade pickle recipe that delivers a fresh, tangy, and crunchy snack ready in just 48 hours. Perfect for sandwiches, snacks, or as a flavorful side.

Ingredients

Scale
  • 4–5 medium Kirby cucumbers, sliced into spears or rounds
  • 3–4 sprigs fresh dill (or 2 teaspoons dried dill)
  • 4 large garlic cloves, smashed or thinly sliced
  • 1 cup (240 ml) white vinegar (distilled or white vinegar)
  • 1 cup (240 ml) water (filtered or tap)
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse 4-5 medium Kirby cucumbers well. Slice off the ends, especially the blossom end. Cut cucumbers into spears or rounds about 1/4 to 1/2 inch thick. Pat dry with a paper towel.
  2. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 teaspoon granulated sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve. Remove from heat and let cool slightly.
  3. Place 3-4 sprigs fresh dill, 4 smashed garlic cloves, 1 teaspoon black peppercorns, and 1 teaspoon mustard seeds into the bottom of a clean quart-sized glass jar. Add a pinch of red pepper flakes if desired.
  4. Tightly pack the cucumber slices into the jar, arranging vertically or layering.
  5. Pour the warm brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch headspace. Press down gently to release air bubbles if needed.
  6. Seal the jar tightly and refrigerate. Let pickles sit for at least 48 hours before tasting. Keep refrigerated up to 2 weeks.

Notes

Use fresh garlic and fresh dill for best flavor. Avoid boiling hot brine to keep cucumbers crisp. Soaking cucumbers in ice water for 30 minutes before pickling can increase crunch. Use kosher or pickling salt for a clean brine. Pickles keep up to 2 weeks refrigerated. For extra heat, add jalapeño or increase red pepper flakes. Variations include swapping dill for tarragon or rosemary.

Nutrition

Keywords: quick pickles, refrigerator pickles, dill pickles, garlic pickles, homemade pickles, easy snack, tangy pickles

Find it online: https://elvafood.com/quick-tangy-garlic-herb-refrigerator-dill-pickles-recipe-easy-homemade-snack/